First, combine the flour, ghee, and all dry ingredients in a bowl and mix well. Add the yogurt and mix again. If needed, add a little water to form a soft dough. Coat the dough with oil, cover, and let it rest for 1 hour.

After 1 hour, the dough will have risen and doubled in size.

Preheat a skillet over low heat. Take a portion of the dough, dust it with a little dry flour, and roll it out. Brush one side with water, then place the wet side down onto the skillet so it sticks. Cook on low heat for 5 to 7 minutes.

When the bottom is cooked and the top starts to puff up, flip the skillet upside down over the flame to cook the top directly. Remove the roti, brush with ghee, and serve hot with dal makhani or your favorite vegetable dish.